Sunday, 5 July 2015

Venison Sausage and Spicy Pepper Rolls

Succulent venison sausages served on bread rolls with stir fried peppers

I saw these venison sausages on special offer in a local supermarket a few nights back and had to give them a try. Although I love venison cooked and served in many different ways, I think this was the first time I had ever tried venison sausages. This serving suggestion came about simply through having the peppers in my fridge needing used and I was delighted with the results.

Highland Game Scottish venison sausages

Ingredients (Makes 2 Rolls)

4 venison sausages
Vegetable oil or similar for frying
Generous handful mixed sliced bell peppers
1/2 red chilli pepper, seeded and finely sliced
1/2 green chilli pepper, seeded and finely sliced
Salt and pepper
1 tablespoon freshly chopped coriander/cilantro
2 soft bread rolls

Starting to fry sausages


It is vital to fry the sausages at a very low heat, so that they both cook evenly and do not burst. The time this takes will depend on the size of the sausages but these ones took fifteen to twenty minutes.

Mixed bell peppers and chillies

Turn the sausages regularly as they cook, either with cooking tongs or simply by gently shaking the pan.

Peppers prepared for frying

When the sausages are ready, lift them to a plate with cooking tongs, cover with foil and leave to rest for the few minutes it will take you to prepare the peppers.

Cooked venison sausages are removed from frying pan

Put the prepared bell peppers and chilli peppers in to the pan vacated by the sausages and season with salt and pepper. Turn up the heat to medium.

Peppers are briefly stir fried in venison sausage juices

Stir fry the peppers for about a minute until just softened.

Freshly chopped coriander

Add most of the coriander to the peppers in the pan and stir well, keeping a little in reserve for scattering over the sausages.

Stir fried pepper beds on bread roll bases

Cut the bread rolls open and divide the pepper combination evenly between the two bottom halves.

Venison sausages are laid on pepper beds

Lift the sausages on to the peppers, scatter with the remaining coriander and close over to serve.

Venison sausages are scattered with a little coriander

No comments:

Post a Comment